Line a 20 cm spring-form pan with parchment.

Crush the biscuits in a processor. Add the melted butter and honey and mix well.

Line the bottom of spring-form with this, spread evenly. Set in the fridge.

For the cheesecake layer, sprinkle the gelatin into the cold water. Set aside.

Warm the dates syrup and honey - do not boil! Switch off. Add the gelatin water and mix well till it melts. Allow to cool slightly.

Whip cream in a cold bowl till soft peaks. Add in the cheese and beat again.

Add the dates honey mixture and beat till well combined. Pour over the biscuit base and flatten the top.

Keep in the freezer for around 30 minutes.

For the jelly, melt the gelatin into the hot water. Add the dates syrup and cold water and whisk till well combined. Pour over the set cheesecake base and return to the freezer for another 30 minutes.

Bring down into the fridge and allow it to set for around 3 to 4 hours. Slice and serve!